Chen Hao.
Fuzhou Evening News reporter Lan Xiunan/Wen Yecheng/Photo
"The duck is brine, cook!" Recently, in the Zhonghui sauce duck shop in Taijiang District Heping Market, a long-established "gold medal" in Fuzhou, Chen Hao, a nearly ancient shopkeeper, sharply fished out a sauce duck and introduced the "heirloom" of the Chen family to reporters.
The Zhonghui sauce duck making technique was founded by Chen Changzheng in 1932 and later passed on to his son Chen Zhonghui. Chen Hao is the third generation of heirs and has been taking over the Zhonghui sauce duck shop for more than 30 years. Last year, Zhonghui sauce duck making skills were included in the municipal intangible cultural heritage project.
Chen Hao said that when he was a child, he often went to work as a village cook with his father Chen Zhonghui, who would prepare three kitchen knives every time and build a firewood stove on the spot. "He often said that the way of a chef is like 'taking treasure from the fire', and it is very important to have solid skills and master skills." Influenced by his father, Chen Hao held an attitude of excellence when making sauce duck.
"Making duck sauce is time-consuming and laborious, and there is a lot of emphasis on feel and experience." Chen Hao said that there are five main processes to make sauce duck, such as cleaning, hot fishing, boiling, sauce brine, and cooling, and then blanching the duck of moderate weight and putting it into the sauce, cooking slowly for about half an hour, and a sauce duck is ready.
"Sauce brine" can be called the soul of the sauce duck, in order to improve the recipe, Chen Hao visited many famous shops, the current sauce brine is made of more than a dozen Chinese herbs in a specific proportion, add rock sugar and then put into the sauce for several hours to make.
In addition to duck sauce, Chung Hye Sauce Duck Shop also sells other marinade flavors, which are served with fishing, mixing noodles, dried flour, etc.
Chen Hao said that the Zhonghui sauce duck has been passed down for so many years because it has won the recognition of the people. "When I opened a shop near Taijiang Wharf in 1976, it was popular to eat brine duck with beer, and Zhonghui sauce duck has had a large number of loyal customers since then." Chen Hao said that although the store has been relocated several times in the past few decades, many old customers have identified this taste, and they will eat wherever the store opens.
"The catering industry has developed rapidly in recent years, and we still insist on doing the old few things, the quality is the same as always, and the price has not risen a lot." Chen Hao said that "Zhonghui" is taken from the name of his father Chen Zhonghui, which means "faithful to benefit the people", and making sauce duck must not only have a good taste, but also be recognized by the people.
Now, the skill of making duck with Zhonghui sauce has been passed on to the fifth generation of heirs, Chen Gongyi. "This is a portrayal of the family spirit, and it must be done well when it is taken over." With the support of his uncle Chen Hao, Chen Gongyi is embarking on the development of a new sauce duck production model, preparing to promote Zhonghui sauce duck to the whole country and let more people taste the delicious taste of Fuzhou.
Source: Fuzhou News Network
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